Belgian beers: Leffe

The abbey "Notre Dame de Leffe" started brewing Leffe beers in 1152. After some disasters and human struggles the abbey stopped producing beers in 1794.

The abbey "Notre Dame de Leffe"

In 1952 Lootvoet breweries in Overijse started a partnership to restart the production of Leffe beers. Alot of local Belgian breweries, including Lootvoet, were bought by Interbrew (which later merged into InBev). The beer is now brewed at the Stella Artois brewery in Leuven.

Leffe Blonde
The most popular Leffe is the Blonde one.
When serving Leffe Blonde, make sure both the beer and the glass are cooled to around 7°C a 8°C (45°F a 46°F). Tilt the glass a little and pour the Leffe Blonde with a big foam filling the entire glass.
Leffe Blonde has a 6.6% alcohol contents. The aftertaste has a small hint of banana and the beer is suited for drinking with red meat dishes and cheese.

Leffe Dark
When pouring Leffe Dark do it slowly. The beer generates alot more foam than the Blonde variant.
It has a bitter taste and a hint of caramel.
It goes perfect with cheese, stews and sweet dishes.

Leffe Triple
Leffe Triple is unfiltered and has a 8.5% alcohol contents.
Before pouring in a cooled glass, swirl the bottle (if you like the beer sweeter, do not swirl to keep the sediment in the bottle). Keep the glass at an angle to let the foam fill the glass.
The Leffe Triple tastes more bitter but also fruity. There's a hint of oranges.
Serve with chicken or rich cheeses.

Leffe Radieuse
Radieuse contains the most hop of all Leffe beers and thus has the most bitter taste. The flavor is fruity with a hint of banana and coriander.
It's suited for serving with lobster, jackrabbit or mussels.

Leffe 9°
The beer with the punch. With 9% alcohol and a mix of coriander and vanilla, Leffe 9° is a beer to enjoy and drink slowly.
It's comparable to a good Cognac or Whiskey, so serve it after dinner.